Kalihim
Soft and delicious Pan de Regla bread filled with sweet, bright-red bread pudding. Delicious for breakfast or snack with coffee or tea!
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups white bread, torn into little pieces
- 2 1/4 cups milk
- 2 eggs, beaten
- 3/4 cup sugar
- 3 teaspoons red food coloring
- 2 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups flour + 1/4 cup reserved
- 1 package (2 1/4 teaspoon) active dry yeast
- 1/4 cup warm water (105-115 F)
- 1/2 cup warm milk
- 2 tablespoons melted butter
- 3 tablespoons sugar
- 3/4 teaspoons salt
- 1 egg
- 1 tablespoon water
Instructions
- 1
Tear the bread into small pieces. In a small bowl, combine the bread, milk, beaten eggs, and sugar. Stir well until bread pieces are moistened.
- 2
Add the red food coloring and stir until the color is evenly distributed.
- 3
Cover and refrigerate for 15 to 30 minutes to soften the bread and absorb more liquid.
- 4
Transfer the mixture to a medium pan and over medium heat, cook the pudding while continually stirring to prevent from sticking to the bottom of the pan.
- 5
When most of the liquid is absorbed, add the butter and stir until melted and distributed. Continue to cook the pudding into a chunky, paste-like consistency.
- 6
Turn off the heat and stir in the vanilla extract. Let the mixture cool completely before using.
- 7
In a large mixing bowl, combine warm water, active dry yeast, and 2 teaspoons of the sugar. Let the mixture sit for about 5 minutes or until foamy.
- 8
Add the warm milk, the melted butter, the remaining sugar, and salt. Stir everything well with a wooden spoon.
- 9
Add 2 1/4 cups of flour, about one cup at a time, stirring well after each addition. Gradually add and stir in the remaining flour, just until the dough gathers up into a shaggy mass.
- 10
Turn the dough over on a board and knead until it turns from loose and shaggy to smooth and elastic.
- 11
Place the kneaded dough in a bowl and cover with a clean kitchen towel. Let rise for 1 1/2 hours, or until doubled in size.
- 12
Gently deflate the risen dough and transfer to a flat board. Roll out the dough into a 10 x 16-inch rectangle using a rolling pin and slice in half horizontally.
- 13
Spoon a heaping mound of the pudding in the center length of each half. Using a spatula, slightly flatten the filling.
- 14
Fold the edges of the dough towards the middle to cover the pudding and pinch the seams to close.
- 15
Turn the logs around to seam side down and slice the logs to 2-inch pieces.
- 16
Preheat oven to 350 F.
- 17
Arrange on a parchment-lined baking sheet and make slits on the top of each peice.
- 18
Cover the pan loosely with a clean kitchen towel or plastic wrap. Let rise for about 30 to 40 minutes or until puffy.
- 19
In a small bowl, beat the egg with the 1 tablespoon water and brush the tops of the dough with the egg wash.
- 20
Bake in the oven for 15 to 18 minutes, or until golden.